If you’re craving a dish that’s bursting with vibrant colors, fresh flavors, and a perfect harmony of sweet and savory, then let me introduce you to Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe. This dish brings together tender, juicy chicken thighs and crisp, colorful veggies all coated in a glossy, homemade teriyaki sauce that’s incredibly addictive. It’s a fantastic meal for busy weeknights or whenever you want a quick but impressive dinner. Trust me, once you try this recipe, it’ll become one of your go-to favorites because it’s just that good.
Ingredients You’ll Need
Simple ingredients can create the most unforgettable dishes, and that’s exactly what happens here. Each component plays a key role—whether it’s the juicy chicken, the mix of fresh vegetables providing crunch and color, or the sweet-savory teriyaki sauce that ties everything together with its deep flavor.
- 1 1/2 pounds boneless skinless chicken thighs: These provide tender, juicy protein that stays moist during stir-frying.
- 2 tablespoons vegetable oil: Perfect for high-heat cooking to get that delicious sear without smoking.
- 2 cups broccoli florets: Adds a satisfying crunch and bright green color to the dish.
- 1 red bell pepper (sliced): Sweet and vibrant, giving the stir-fry a beautiful pop of red and a touch of freshness.
- 1 cup snap peas: Their tender snap adds a lovely texture contrast and freshness.
- 1 medium carrot (thinly sliced): Offers a subtle sweetness and a nice splash of orange.
- 2 cloves garlic (minced): Essential aromatic that brings depth and warmth to the dish.
- 1 teaspoon grated fresh ginger: Adds a zingy freshness and that unmistakable Asian flare.
- 1/2 cup low-sodium soy sauce: The salty umami backbone of the teriyaki sauce.
- 1/4 cup honey: Brings natural sweetness that balances the savory soy.
- 2 tablespoons rice vinegar: Adds just the right amount of acidity to brighten the sauce.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: The secret to that luscious, thickened teriyaki glaze.
- 1 tablespoon sesame oil: Infuses the dish with that toasted nuttiness for a perfect finishing touch.
- 1 tablespoon sesame seeds (optional): Adds a toasty crunch and visual appeal as a garnish.
- 2 green onions (sliced, for garnish): Fresh, sharp, and colorful—an ideal way to finish the dish.
How to Make Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe
Step 1: Whisking the Teriyaki Sauce
Start by combining the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Whisking these together creates the perfect balance of sweet and salty notes that will coat the chicken and vegetables beautifully. Setting this aside means you have your homemade sauce ready to go once everything is cooked.
Step 2: Searing the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken thighs and cook them until they develop a golden brown crust and are cooked through. This should take about 5 to 7 minutes. The searing locks in juiciness and creates rich flavor. Once done, remove the chicken and set it aside temporarily.
Step 3: Cooking the Vegetables
In the same pan, add the remaining tablespoon of vegetable oil, then toss in the broccoli florets, red bell pepper slices, snap peas, and thinly sliced carrots. Stir-fry these veggies for 5 to 6 minutes to achieve that perfect tender-crisp texture that keeps each bite fresh and satisfying. This quick cooking also helps the vegetables retain their vibrant colors.
Step 4: Adding Aromatics
Next, add minced garlic and grated fresh ginger to the vegetables, tossing them for about 30 seconds. This step infuses the stir-fry with fragrant layers of flavor that make all the difference. Garlic and ginger are essentials for authentic Asian-inspired cooking, providing warmth and brightness.
Step 5: Combining Chicken and Sauce
Return the seared chicken to the pan and pour in the teriyaki sauce you prepared earlier. Stir everything well so the sauce coats every piece of chicken and vegetable, making sure the flavors meld together beautifully. This is where the dish really starts to come alive with that glossy, saucy magic.
Step 6: Thickening the Sauce
Stir together the cornstarch and water to form a slurry, then add it to the pan. Continue cooking the mixture for 2 to 3 minutes until the sauce thickens to a rich, glossy consistency that clings perfectly to each ingredient. This creates the signature teriyaki glaze that you’ll want to savor with every bite.
Step 7: Final Touches and Garnish
Sprinkle sesame seeds and sliced green onions over the top right before serving. These add a crunchy texture and a burst of fresh flavor, rounding out the dish with subtle nuttiness and a pop of color that’s simply irresistible.
How to Serve Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe
Garnishes
Don’t underestimate the power of garnishes to elevate a meal. Sliced green onions and toasted sesame seeds add both visual charm and bursts of fresh, nutty flavor. You can even add a sprinkle of chili flakes if you’re feeling adventurous and want a little heat to balance the sweetness.
Side Dishes
This stir-fry pairs wonderfully with steamed white or brown rice to soak up every bit of that luscious teriyaki sauce. For a twist, serve it over your favorite noodles like soba or udon for a satisfying, wallet-friendly dinner. A simple side of lightly pickled cucumbers also complements the flavors beautifully by adding a cool, tangy contrast.
Creative Ways to Present
Feeling fancy? Serve the teriyaki chicken and vegetables on a bed of cauliflower rice for a lower-carb option that still tastes fantastic. Or pack it into bento boxes for a lunch that’s as beautiful as it is delicious. You can even stuff the mixture into lettuce cups for a fresh and crunchy handheld delight that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe keeps well in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before refrigerating to maintain the best texture and flavor.
Freezing
You can freeze the cooked stir-fry in a freezer-safe container or bag for up to 1 month. Just thaw overnight in the fridge before reheating. Keep in mind that some vegetables may soften slightly after freezing, but the dish will still taste delicious.
Reheating
For best results, gently reheat leftovers in a skillet over medium heat until warmed through. This method helps keep the chicken tender and the vegetables crisp. If you’re in a pinch, the microwave works too—just cover loosely and stir occasionally for even heating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well and make the dish a bit leaner, but thighs offer more juiciness which many prefer for stir-fries.
What vegetables can I substitute or add?
Feel free to swap or add veggies like zucchini, mushrooms, baby corn, or bok choy depending on what you have on hand or what’s in season.
Is this recipe gluten-free?
To keep it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
How spicy is this dish?
On its own, this recipe isn’t spicy, but you can easily add chili flakes, sriracha, or fresh chilies to kick up the heat.
Can I prepare the sauce ahead of time?
Yes! The teriyaki sauce can be mixed up in advance and stored in the fridge for a few days, which makes assembling this meal even quicker.
Final Thoughts
Once you try Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe, you’ll see why it’s such a beloved dish. It’s vibrant, flavorful, and hits all the right notes between sweet, savory, and fresh. Whether you’re cooking for family, friends, or just yourself, this recipe delivers comfort and joy in every delicious bite. Don’t wait to make it your own—go ahead and stir up a batch tonight!
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Teriyaki Chicken with Vegetables: An Ultimate Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
This Teriyaki Chicken with Vegetables recipe is a flavorful and easy-to-make stir-fry that combines tender chicken thighs with vibrant vegetables in a savory homemade teriyaki sauce. Perfect for a wholesome weeknight dinner, this dish is packed with protein and nutrients and can be served over steamed rice or noodles to create a complete meal.
Ingredients
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables and Aromatics
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnishes
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil until well combined. Set this sauce mixture aside for later use.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add broccoli florets, sliced red bell pepper, snap peas, and thinly sliced carrot. Stir-fry the vegetables for 5-6 minutes or until they are tender-crisp, retaining some crunch.
- Add Aromatics: Stir in minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant to enhance the flavor of the vegetables.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir thoroughly to coat all the ingredients evenly.
- Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) and add it to the skillet. Continue cooking for another 2-3 minutes while stirring constantly until the sauce thickens to a glossy consistency and clings to the chicken and vegetables.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and sliced green onions on top for garnish. Serve hot over steamed rice or noodles for a complete and satisfying meal.
Notes
- Serve over steamed rice or noodles for a balanced meal.
- You can substitute chicken breasts if preferred for a leaner option.
- Feel free to customize the vegetables to what’s in season or what you have on hand—zucchini, mushrooms, or baby corn work well.
